Wild Edible Fungi

Russula sp.

Wild edible fungi are collected for food and to earn money in many countries. There is a huge diversity of different types for wild edible fungi. A small group of species are of economic importance in terms of exports, but the wider significance of wild edible fungi lies with their extensive subsistence uses in developing countries. They provide a notable contribution to diet in society from surrounding forest during the months of the year when the supply of food is often perilously low. Elsewhere they are a valued and valuable addition to diets of rural people.

Cantharellus sp.

Wild edible fungi play an important ecological role. Many of the leading species live symbiotically with trees and this mycorrhizal association sustains the growth of native forests and commercial plantations in temperate and tropical zones. The saprobic wild edible fungi, though less important in terms of volumes collected and money earned from local sales, are important in nutrient recycling. The saprobic species are the basis for the hugely valuable global business in cultivated mushrooms. This is an increasing source of income for small-scale enterprises in developing countries.

Wild edible fungi are among the most valuable NWFP (Non Wood Forest Products) with much potential for expansion of trade, but there are also challenges in the integration of their management and sustainable production as part of multiple use forests. There are concerns about the impact of excessive harvesting, which require better data on yields and productivity and a closer examination of collectors and local practices. Closer cooperation between forest managers and those using wild edible fungi is needed and suggestions are made on how this might be achieved (FAO,2004).

Lactarius sp.